Perfume lemon dry slice and preparation method thereof
By employing color protection, permeation dehydration, and multi-stage freeze-drying processes, the problem of poor quality in dried lemon slices was solved, enabling the production of high-quality dried lemon slices.
Patent Information
- Application Number
- CN202511319629.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-16
- Publication Date
- 2025-12-19
AI Technical Summary
The quality of existing dried lemon slices is not good enough, and the pass rate is not high.
After color protection treatment with a mixed solution of 0.4% citric acid and 0.2% ascorbic acid, the mixture is hardened in a 0.1% calcium chloride solution, followed by permeation dehydration and multi-stage freeze-drying, including freezing at -15 to -25°C and multi-stage drying at temperatures of 110 to 120°C, 85 to 95°C, and 65 to 70°C.
It effectively prevents lemon slices from browning, enhances the crispness and hardness of dried slices, improves dehydration effect, and yields high-quality, high-pass-rate dried lemon slices.
Smart Images
Figure CN121153777A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of food processing, in particular to a kind of perfume lemon dry slice and its manufacturing method. BACKGROUND
[0002] Perfume lemon is a hybrid citrus variety of Rutaceae Citrus, which is a hybrid species crossed by citron and semi-domesticated bitter orange. The appearance of perfume lemon is similar to ordinary lemon, but its peel is thinner, the pulp is more juice, the color is lighter, yellow-green or orange-yellow. Its peel is smooth, with obvious oil cell on the surface, and the fragrance is rich. The pulp of perfume lemon is tender and light yellow, with rich juice, sweet and clean taste, without bitterness, so it is named "perfume lemon". Perfume lemon is rich in vitamin C, has strong antioxidant effect, can enhance immunity, and promote physical health. In addition, it also contains various trace elements and vitamins, and has high nutritional value.
[0003] Making perfume lemon into perfume lemon dry slice is the main way of lemon processing at present, and it is one of the most effective methods to prolong the shelf life of perfume lemon and broaden the processing and consumption methods of perfume lemon. Perfume lemon dry slice retains most of the nutrients of lemon, is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamins B1, B2 and C, and has the effects of improving immunity, promoting digestion, antioxidant protection, whitening skin, etc. In the current manufacturing process of perfume lemon dry slice, the quality of the prepared perfume lemon dry slice is not good enough, and the qualified rate is not high. SUMMARY
[0004] The present application aims to solve at least one of the technical problems existing in the prior art. To this end, the present application provides a method for making perfume lemon dry slice, which has good product quality and high qualified rate.
[0005] The present application also provides a perfume lemon dry slice made by the above method for making perfume lemon dry slice.
[0006] The method for making perfume lemon dry slice according to the embodiments of the present application comprises: (1) selecting fresh perfume lemon, washing and slicing, placing the perfume lemon slices into a mixed solution of 0.4% citric acid and 0.2% ascorbic acid, color protection treatment for 2 hours, then placing in a 0.1% calcium chloride solution, hardening treatment for 1.5 hours, washing and draining for standby; (2) placing the color-protected perfume lemon slices in a permeation solution for permeation dehydration to obtain dehydrated perfume lemon slices, wherein the permeation solution is a 30 to 40 °Brix fructose solution, and the permeation time is 50 to 60 minutes; (3) placing the dehydrated perfume lemon slices in a freezer, and continuously freezing at a temperature of -15 to -25℃ for 40 to 60 minutes; (4) The dehydrated perfume lemon slices are taken out and subjected to continuous multi-stage drying, the drying temperature is set to 110-120 DEG C in the first stage drying, the drying time is 80-85 minutes, the drying temperature is set to 85-95 DEG C in the second stage drying, the drying time is 65-70 minutes, the drying temperature is set to 65-70 DEG C in the third stage drying, and the drying time is 30-35 minutes, thereby obtaining the dried perfume lemon slices.
[0007] The method for preparing the dried perfume lemon slices has at least the following beneficial effects: the perfume lemon slices are placed in a mixed solution of 0.4% citric acid and 0.2% ascorbic acid, subjected to color protection treatment for 2 hours, and then placed in a 0.1% calcium chloride solution, subjected to hardening treatment for 1.5 hours, thereby effectively preventing the lemon slices from browning and enhancing the brittleness and hardness of the dried slices; the perfume lemon slices are placed in a penetration solution for penetration dehydration, thereby obtaining the dehydrated perfume lemon slices, facilitating the subsequent drying of the dried perfume lemon slices; and the dehydrated perfume lemon slices are placed in a freezer for freezing, thereby causing the water in the dehydrated perfume lemon slices to condense, and then fully subliming the water through subsequent multi-stage drying, thereby obtaining the dried perfume lemon slices with good quality and high pass rate.
[0008] According to an embodiment of the present application, in step (1), the mass ratio of the perfume lemon slices to the mixed solution is 1:4.
[0009] According to an embodiment of the present application, in step (1), the thickness of the perfume lemon slices is 1-2 mm.
[0010] According to an embodiment of the present application, in step (1), fresh perfume lemons are selected, sliced after washing, and the sliced perfume lemon slices are placed in a color protection solution composed of disodium ethylenediaminetetraacetate, L-cysteine and citric acid, and subjected to immersion color protection.
[0011] According to an embodiment of the present application, the concentration of the disodium ethylenediaminetetraacetate is 0.5%-0.8%, the concentration of the L-cysteine is 0.2%-0.4%, and the concentration of the citric acid is 0.7%-0.9%.
[0012] According to an embodiment of the present application, the fructose solution in step (2) comprises 3-4 parts of grape syrup, 10-15 parts of fructose syrup, 0.05-0.07 parts of vitamin C and 1-3 parts of water.
[0013] According to an embodiment of the present application, the fructose syrup is F42 type fructose syrup.
[0014] According to an embodiment of the present application, the water is pure water or distilled water.
[0015] The perfume lemon slice according to the embodiment of the present application is prepared by the method of preparing the perfume lemon slice according to the embodiment of the present application, and the formula of the perfume lemon slice according to the embodiment of the present application comprises a mixed solution of 0.4% of citric acid and 0.2% of ascorbic acid of the perfume lemon, 0.1% of calcium chloride solution, and 30 to 40 °Brix of fructose solution.
[0016] The perfume lemon essential oil according to the embodiment of the present application has at least the following beneficial effects: good quality and high qualified rate.
[0017] Additional aspects and advantages of the present application will be set forth in part in the description which follows, and in part will become apparent to those skilled in the art upon examination of the following description and examples. BRIEF DESCRIPTION OF DRAWINGS
[0018] The present application is further described below in conjunction with the accompanying drawings and examples, wherein: Figure 1 The flow chart of the method of preparing the perfume lemon slice according to the embodiment of the present application. DETAILED DESCRIPTION
[0019] The embodiments of the present application are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference signs represent the same or similar elements or elements having the same or similar functions throughout. The embodiments described below by referring to the accompanying drawings are exemplary and are only used to explain the present application, and cannot be understood as a limitation of the present application.
[0020] In the description of the present application, it should be understood that the orientation description, such as the orientation or position relationship indicated by up, down, inner, outer, etc. is based on the orientation or position relationship shown in the drawings, and is only for the convenience of describing the present application and simplifying the description, and therefore cannot be understood as a limitation of the present application, which indicates or implies that the device or element indicated must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation of the present application.
[0021] In the description of the present application, if the first, second, etc. are described, it is only for the purpose of distinguishing technical features, and cannot be understood as indicating or implying the relative importance of the technical features or implicitly indicating the number of technical features indicated or the sequence of the technical features indicated.
[0022] In the description of the present application, unless otherwise explicitly limited, the words such as setting, installing, connecting, etc. should be understood in a broad sense, and the person skilled in the art can reasonably determine the specific meaning of the above words in the present application in combination with the specific content of the technical solution.
[0023] Limonette is a hybrid citrus variety of the Rutaceae family, which is a hybrid species of citron and semi-domesticated bitter orange. The appearance of limonette is similar to ordinary lemon, but its peel is thinner, the pulp is more juice, the color is lighter, and it is yellow-green or orange-yellow. Its peel is smooth, with obvious oil cells on the surface, and the aroma is strong. The pulp of limonette is tender and pale yellow, with rich juice, sweet and no bitter taste, hence the name "limonette". Limonette is rich in vitamin C, has strong antioxidant effect, can enhance immunity, and promote physical health. In addition, it also contains various trace elements and vitamins, and has high nutritional value.
[0024] Making limonette into limonette dried slices is the main way of lemon processing at present, and it is one of the most effective methods to prolong the storage period of limonette and broaden the processing and consumption methods of limonette. Limonette dried slices retain most of the nutrients of lemon, are rich in vitamin C, sugars, calcium, phosphorus, iron, vitamins B1, B2, C and other nutrients, and have the effects of enhancing immunity, promoting digestion, antioxidant protection, whitening skin and the like. In the current limonette dried slice production process, the quality of the prepared limonette dried slices is not good enough, and the qualified rate is not high.
[0025] Therefore, the present application provides a limonette dried slice production method, which specifically refers to the Figure 1 as shown in the accompanying drawings.
[0026] Referring to Figure 1 , the limonette dried slice production method of one embodiment of the present application comprises: (1) fresh limonette is selected, washed and sliced, and then the limonette slices are placed in a mixed solution of 0.4% citric acid and 0.2% ascorbic acid for color protection treatment for 2 hours, and then placed in a 0.1% calcium chloride solution for hardening treatment for 1.5 hours, washed and drained for use; (2) the color-protected limonette slices are placed in a penetration solution for penetration dehydration to obtain dehydrated limonette slices, and the penetration solution is a 30 to 40°Brix fructose solution, and the penetration time is 50 to 60 minutes; (3) the dehydrated limonette slices are placed in a freezer for continuous freezing at a temperature of -15 to -25℃ for 40 to 60 minutes; (4) the dehydrated limonette slices are taken out for continuous multi-stage drying, the first-stage drying is set at a drying temperature of 110 to 120℃ for 80 to 85 minutes, the second-stage drying is set at a drying temperature of 85 to 95℃ for 65 to 70 minutes, and the third-stage drying is set at a drying temperature of 65 to 70℃ for 30 to 35 minutes to obtain limonette dried slices.
[0027] It can be understood that by placing the perfume lemon slices in a mixed solution of 0.4% citric acid and 0.2% ascorbic acid, placing in a 0.1% calcium chloride solution after color protection treatment for 2 hours, and hardening treatment for 1.5 hours, the browning of the lemon slices can be effectively prevented, and the brittleness and hardness of the dried slices can be enhanced; by placing the perfume lemon slices in a permeation solution for permeation dehydration, dehydrated perfume lemon slices can be obtained, which facilitates the subsequent drying of the dried perfume lemon slices; by placing the dehydrated perfume lemon slices in a freezer for freezing, the water in the dehydrated perfume lemon slices can be condensed, and through subsequent multi-stage drying, the water can be fully sublimed, and high-quality dried perfume lemon slices with high pass rate can be obtained.
[0028] It should be noted that when the perfume lemon is washed, the skin of the perfume lemon can be wetted with clean water, and an appropriate amount of edible salt can be sprinkled, and the skin can be rubbed with hands to remove wax and dirt with the fine particles of salt. Alternatively, the perfume lemon can be soaked in warm water at 40 to 50°C, two spoons of flour or baking soda can be added, and after soaking for about 10 minutes, the perfume lemon can be gently rubbed. The alkalinity of the flour or baking soda can neutralize the acidic pesticide residues on the skin of the perfume lemon and dissolve the wax.
[0029] In step (1) of the method for making the dried perfume lemon slices of the embodiment of the present application, the mass ratio of the perfume lemon slices to the mixed solution is 1:4. It can be understood that through the above setting, the mixed solution can more fully play a color protection role to prevent the perfume lemon slices from browning.
[0030] In another embodiment, the mass ratio of the perfume lemon slices to the mixed solution is 1:3; in another embodiment, the mass ratio of the perfume lemon slices to the mixed solution is 1:3.5; in another embodiment, the mass ratio of the perfume lemon slices to the mixed solution is 1:4.5; and in another embodiment, the mass ratio of the perfume lemon slices to the mixed solution is 1:5.
[0031] In step (1) of the method for making the dried perfume lemon slices of the embodiment of the present application, the thickness of the perfume lemon slices is 1 to 2 mm. It can be understood that through the above setting, the dried perfume lemon slices made have a reasonable thickness and are easier to dry. In one embodiment, the thickness of the perfume lemon slices is 1.1 mm; in another embodiment, the thickness of the perfume lemon slices is 1.2 mm; in another embodiment, the thickness of the perfume lemon slices is 1.3 mm; in another embodiment, the thickness of the perfume lemon slices is 1.4 mm; in another embodiment, the thickness of the perfume lemon slices is 1.5 mm; in another embodiment, the thickness of the perfume lemon slices is 1.6 mm; in another embodiment, the thickness of the perfume lemon slices is 1.7 mm; in another embodiment, the thickness of the perfume lemon slices is 1.8 mm; and in another embodiment, the thickness of the perfume lemon slices is 1.9 mm.
[0032] The preparation method of the perfume lemon dry slice of the embodiment of the present application, step (1) is replaced by selecting fresh perfume lemon, washing and slicing, and the sliced perfume lemon is placed in a color protection solution composed of disodium ethylenediaminetetraacetate, L-cysteine and citric acid for color protection soaking. It can be understood that the above setting can also play a color protection role.
[0033] In an embodiment, the concentration of disodium ethylenediaminetetraacetate is 0.5% to 0.8%, the concentration of L-cysteine is 0.2% to 0.4%, and the concentration of citric acid is 0.7% to 0.9%. It can be understood that through the above setting, the color protection ability of the color protection solution composed of disodium ethylenediaminetetraacetate, L-cysteine and citric acid is more outstanding, and the browning of the perfume lemon slice is better prevented.
[0034] In an embodiment, in step (1), the concentration of disodium ethylenediaminetetraacetate is 0.6%, the concentration of L-cysteine is 0.38%, and the concentration of citric acid is 0.82%. It can be understood that the above concentration can further improve the color protection ability of the color protection solution. In another embodiment, the concentration of disodium ethylenediaminetetraacetate is 0.5%, the concentration of L-cysteine is 0.2%, and the concentration of citric acid is 0.7%; in another embodiment, the concentration of disodium ethylenediaminetetraacetate is 0.6%, the concentration of L-cysteine is 0.3%, and the concentration of citric acid is 0.8%; the concentration of disodium ethylenediaminetetraacetate is 0.7%, the concentration of L-cysteine is 0.4%, and the concentration of citric acid is 0.9%; the concentration of disodium ethylenediaminetetraacetate is 0.8%, the concentration of L-cysteine is 0.2%, and the concentration of citric acid is 0.7%.
[0035] In an embodiment, the penetrating solution is a 30°Brix fructose solution, and the penetration time is 50 minutes; in another embodiment, the penetrating solution is a 32°Brix fructose solution, and the penetration time is 52 minutes; in another embodiment, the penetrating solution is a 34°Brix fructose solution, and the penetration time is 54 minutes; in another embodiment, the penetrating solution is a 36°Brix fructose solution, and the penetration time is 56 minutes; in another embodiment, the penetrating solution is a 38°Brix fructose solution, and the penetration time is 58 minutes; in another embodiment, the penetrating solution is a 40°Brix fructose solution, and the penetration time is 60 minutes.
[0036] The preparation method of the perfume lemon dry slice of the embodiment of the present application, the fructose solution in step (2) includes 3 to 4 parts of glucose syrup, 10 to 15 parts of fruit glucose syrup, 0.05 to 0.07 parts of vitamin C, and 1 to 3 parts of water. It can be understood that through the above setting, the perfume lemon slice can be quickly dehydrated, and at the same time, the perfume lemon slice can absorb sugar and enhance the taste.
[0037] In one embodiment, the fructose solution comprises glucose syrup 3 parts, fructose syrup 10 parts, vitamin C 0.05 parts, and water 1 part; in another embodiment, the fructose solution comprises glucose syrup 4 parts, fructose syrup 11 parts, vitamin C 0.06 parts, and water 2 parts; in another embodiment, the fructose solution comprises glucose syrup 4 parts, fructose syrup 12 parts, vitamin C 0.07 parts, and water 3 parts; in another embodiment, the fructose solution comprises glucose syrup 4 parts, fructose syrup 13 parts, vitamin C 0.07 parts, and water 3 parts; in another embodiment, the fructose solution comprises glucose syrup 4 parts, fructose syrup 14 parts, vitamin C 0.07 parts, and water 3 parts; in another embodiment, the fructose solution comprises glucose syrup 4 parts, fructose syrup 15 parts, vitamin C 0.07 parts, and water 3 parts.
[0038] In one embodiment, the fructose syrup is F42 type fructose syrup. It can be understood that the F42 type fructose syrup is a high-fructose-content sweetener made of glucose as the main component, by enzymatic hydrolysis of starch and through isomerization, refining and concentration processes, and its fructose content is not less than 42% (dry basis), hence the name F42 type fructose syrup. The F42 type fructose syrup has a higher osmotic pressure and better moisture absorption and retention performance than sucrose. As a substitute for sucrose, the F42 type fructose syrup has a significant price advantage. Its price is usually lower than that of white sugar, but its sweetness is close to that of sucrose, so it has strong competitiveness in both function and economy. In one embodiment, the water is purified water or distilled water. It can be understood that the use of purified water or distilled water can ensure the hygiene and safety of the fructose solution, thereby ensuring that the manufactured perfume lemon dry slices are more hygienic.
[0039] The present application also provides a perfume lemon dry slice, the formula of which comprises a mixed solution of 0.4% citric acid and 0.2% ascorbic acid of perfume lemon, 0.1% calcium chloride solution, and 30 to 40 °Brix fructose solution, and is made by the method for making the perfume lemon dry slice according to the embodiments of the present application.
[0040] The above embodiments of the present application are described in detail in combination with the drawings, and finally it should be pointed out that: the above embodiments are only used to illustrate the technical solutions of the present application, but not to limit them; although the present application has been described in detail with reference to the above embodiments, those skilled in the art should understand that: they can still modify the technical solutions recorded in the above embodiments, or make equivalent replacement for part or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application.
Claims
1. A method for producing dried lemon slices, characterized in that, include: (1) Select fresh perfume lemons, wash them and slice them. Put the perfume lemon slices into a mixed solution of 0.4% citric acid and 0.2% ascorbic acid for 2 hours to protect the color. Then put them into a 0.1% calcium chloride solution for 1.5 hours to harden. Wash and drain them for later use. (2) The color-protected lemon slices are placed in a permeation solution for permeation and dehydration to obtain dehydrated lemon slices. The permeation solution is a fructose solution of 30 to 40° Brix and the permeation time is 50 to 60 minutes. (3) Place the dehydrated perfume lemon slices in a freezer and freeze them at -15 to -25°C for 40 to 60 minutes. (4) Take out the dehydrated lemon slices and perform continuous multi-stage drying. The drying temperature is set to 110 to 120°C and the drying time is 80 to 85 minutes during the first stage of drying. The drying temperature is set to 85 to 95°C and the drying time is 65 to 70 minutes during the second stage of drying. The drying temperature is set to 65 to 70°C and the drying time is 30 to 35 minutes during the third stage of drying to obtain dried lemon slices.
2. The method for producing dried lemon slices according to claim 1, characterized in that, In step (1), the mass ratio of the perfume lemon slices to the mixed solution is 1:
4.
3. The method for preparing dried lemon slices according to claim 1, characterized in that, In step (1), the thickness of the perfume lemon slice is 1 to 2 mm.
4. The method for preparing dried lemon slices according to claim 1, characterized in that, Step (1) is to select fresh perfume lemons, wash them and slice them, and then soak the sliced perfume lemons in a color-protecting solution composed of disodium EDTA, L-cysteine and citric acid for color protection.
5. The method for preparing dried lemon slices according to claim 4, characterized in that, The concentration of disodium ethylenediaminetetraacetate is 0.5% to 0.8%, the concentration of L-cysteine is 0.2% to 0.4%, and the concentration of citric acid is 0.7% to 0.9%.
6. The method for producing dried lemon slices according to claim 1, characterized in that, The fructose solution in step (2) comprises 3 to 4 parts glucose syrup, 10 to 15 parts fructose syrup, 0.05 to 0.07 parts vitamin C, and 1 to 3 parts water.
7. The method for preparing dried lemon slices according to claim 6, characterized in that, The fructose syrup is F42 type fructose syrup.
8. The method for preparing dried lemon slices according to claim 6, characterized in that, The water is either purified water or distilled water.
9. A type of dried lemon slice, characterized in that, The formulation comprises fragrant lemon, a mixed solution of 0.4% citric acid and 0.2% ascorbic acid, a calcium chloride solution of 0.1% and a fructose solution of 30 to 40° Brix, and is made by the method for producing dried fragrant lemon slices according to any one of claims 1 to 8.